Breakfast Chilaquiles Casserole Recipe

Active Time:

20 mins

Total Time:

45 mins

Servings:

Chilaquiles are a traditional Mexican breakfast dish and a genius way to use up yesterday's leftover tortillas for today's breakfast. This chilaquiles casserole recipe uses corn tostadas for the same effect (and without the need to deep fry first thing in the morning), but if you happen to have leftover tortilla chips or some crisped up fresh tortillas, they'd work here, too.

We've sped things up another way: store-bought enchilada sauce, though you're welcome to use any leftover sauce you may have from homemade enchiladas. The chips or tostada pieces are typically simmered in the sauce in a skillet, but we've made this chilaquiles breakfast casserole perfect for a crowd, so the tostadas will cook in the sauce during the oven bake.

Speaking of crowds, leave the toppings off the casserole, and when guests scoop their serving, they can pick from any array of toppings for their own breakfast. We like fresh cilantro, fresh radishes, queso fresco, sour cream, and salsa, and don't forget the hot sauce.

What Are Chilaquiles?

A great way to use up leftover tortillas, chilaquiles are a traditional Mexican dish typically served for breakfast or brunch. Two popular versions include chilaquiles rojos (red), made with a red sauce of tomatoes, onions, jalapeños, garlic, and broth; and chilaquiles verdes (green), made with tomatillos, onions, jalapeños, and cilantro.

Toppings like queso fresco, cotija cheese, shredded chicken, cooked chorizo, cilantro, avocado, and more can be served alongside for additional flavor and color. Chilaquiles can be paired with refried beans, rice, Mexican-style potatoes, or other favorite Mexican sides. If you love this dish but are planning to serve a crowd, this recipe turns everything you love about this classic dish into an easy-to-make-and-serve casserole.

Ingredients for Breakfast Chilaquiles Casserole

With the rich flavor of Mexican chorizo, red chile enchilada sauce, and a Mexican four-cheese blend, this hearty casserole is everything you need to start the day off right. Add in a bevy of fresh toppings, and it turns into a party. To make breakfast chilaquiles casserole, you'll need:

Fresh Mexican chorizo: Adds a spicy, meaty flavor base.
Yellow onion: Boosts the savory depth of the casserole.
Red chile enchilada sauce: Adds moisture and a spicy kick to the dish.
Corn tostadas: A crispy base for the casserole that softens under the enchilada sauce.
Pre-shredded Mexican 4-cheese blend: A creamy, rich blend of cheeses that often includes Monterey Jack, Cheddar, queso quesadilla, and asadero cheeses.
Salted butter: For frying the eggs.
Large eggs: Fried eggs with undercooked yolks add a creamy richness and eye-catching presentation to the dish.
Fresh cilantro, avocados, radishes, queso fresco, sour cream, and salsa: For serving.

How To Make Breakfast Chilaquiles Casserole

The beauty of a chilaquiles casserole is that you're able to serve a crowd with little effort needed. Simply cook the chorizo and onion, stir in enchilada sauce, then layer with tostadas and cheese in a baking dish. Topped with fried eggs, it's a breakfast dish that everyone can get behind. Full instructions are below, but here's a brief recap before you get started:

Step 1. Cook chorizo and onion: Cook chorizo and onion in a skillet until cooked through and onion is tender. Stir in enchilada sauce.
Step 2. Layer the casserole: Arrange tostadas into a 13- x 9-inch baking dish. Top with half the sausage mixture, then half the shredded cheese. Repeat. Bake until bubbly and the cheese is melted.
Step 3. Fry the eggs: Heat butter in a large skillet until bubbling. Crack in eggs, in batches, and cook until whites are set but yolks are runny.
Step 4. Serve: Top casserole with fried eggs and serve with toppings.

Breakfast Chilaquiles Casserole Variations

To add your own twist to these chilaquiles, consider these variation ideas:

Protein: Swap the chorizo with shredded chicken, slow-cooked pork, or black beans.
Enchilada sauce: Swap the red enchilada sauce with green, if preferred.
Cheese: If you don't have a Mexican blend on hand, swap with Cheddar, Monterey Jack, or a blend of cheeses as desired.
Eggs: Swap the fried eggs with poached or scrambled eggs, if preferred.
Toppings: Switch up the toppings with cotija cheese, sliced red onions, pickled jalapeños, diced fresh tomatoes, or any other toppings as desired.

Can I Make Breakfast Chilaquiles Casserole Ahead?

To prepare this casserole ahead, assemble the casserole as directed with tostadas, sausage mixture, and shredded cheese. Wrap tightly and refrigerate overnight. In the morning, let stand at room temperature while the oven preheats. Bake until bubbly as directed, topping with fried eggs before serving.

What To Serve With Chilaquiles Casserole

Serve this satisfying casserole with refried beans, Mexican rice, guacamole, salsa, Mexican corn, breakfast potatoes, fresh fruit, or a simple salad. It's guaranteed to be a hit at your next brunch gathering.

How To Store and Reheat Leftover Breakfast Chilaquiles Casserole

Store leftover chilaquiles casserole well-wrapped or in an airtight container in the refrigerator, without the fried eggs, for up to four days. Reheat in the microwave, preheated 350°F oven, or on the stovetop until hot throughout. Top with freshly fried eggs before serving, if desired.

More Tex Mex-Inspired Dishes You'll Love

Bold and satisfying, these Tex Mex-inspired dishes will have everyone running to the table:

Editorial contributions by Katie Rosenhouse.

Ingredients

3/4 lb. fresh Mexican chorizo, casings removed
1 yellow onion, chopped (about 1 cup)
2 (8-oz.) pkg. red chile enchilada sauce (such as Frontera)
14 corn tostadas (from 1 [12.4-oz.] pkg.) (such as Olé)
1 (8-oz.) pkg. pre-shredded Mexican 4-cheese blend
2 Tbsp. salted butter
6 large eggs
Toppings: chopped fresh cilantro, sliced avocados, thinly sliced radishes, crumbled queso fresco, sour cream, salsa

Directions

Cook sausage and onion:

Preheat oven to 375°F. Cook chorizo and onion in a large skillet over medium-high, stirring often to break up sausage, until cooked through and onion is tender, 6 to 8 minutes. Stir enchilada sauce into sausage mixture.
Assemble casserole:

Arrange 7 of the corn tostadas in bottom of a 13- x 9-inch baking dish, breaking to fit. Top with half of sausage mixture; sprinkle evenly with half of the shredded cheese. Repeat layers. Bake in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes.
Cook eggs:

Meanwhile, heat butter in a large skillet over medium-high until bubbling. Carefully crack eggs, in batches, into frying pan 1 at a time. Cook until whites are set but yolks are still runny, 3 to 4 minutes. (For firmer yolks, flip eggs and cook 1 minute longer.)
Finish casserole, and serve:

Top hot casserole with fried eggs, and serve immediately with toppings.

Frequently Asked Questions

What is the difference between chilaquiles and migas?

Migas is made with scrambled eggs and crispy tortilla strips, with other ingredients like onions, tomatoes, peppers, or cheese mixed in. Chilaquiles are made with fried tortillas simmered in salsa, with toppings like cheese, crema, avocado, onions, or fried eggs served over the top.
Should chilaquiles be crunchy or soft?

The texture of chilaquiles may vary based on personal preference. The tortillas can be crunchy or soft, based on how long they're simmered in the salsa.
Are red or green chilaquiles better?

The choice between red and green chilaquiles is based completely on personal preference. Red chilaquiles are rich, tangy, and mildly sweet, while green chilaquiles are bright, tangy, and fresh.